The GHS Family and Consumer Science department led by Patti Maurer and 4-H Youth Development Educator Liz Miller with University of Illinois Extension partnered together to provide Greenville High School students with an opportunity to experience and participate in the Illinois 4-H Food Challenge, October 30 through November 3. Food pantry items and prizes were provided by the Illinois 4-H Foundation. The weeklong event culminated in the Final Food Challenge on Friday, November 3rd. The Winning teams are: 1st Hour “The Fresh Cooks” Eli Borwick, Austin Huyghe, Christian Hemke, Jarett Vonburg and August Krummel. 3rd Hour Winners with the dish “Loaded Pannini and Fruit” , Jordan Kirkman, Izzy Johnson, Teyah Brown, Rex Pace and Brook Gray, 4th Hour Winners with the dish “You’ve Just Been Stir Fried” Zander Snow, CJ Hanna, Madyson Jett, Daisy Kaplan and Hunter Robinson. The Runner up teams chosen were: 1st Hour, “Etiquette”, Ariana Williams, Erica Woods, Katelynne Barth and Mackenzie Schuster, 3rd Hour Runner up, “The Krispies”, Tyler Bryant, Makenzie Riggins, Madison Gerdes and Xavier Ade. 4th Hour Runner up “The Cooking Comets”, Drew Jackson, Mason Schweppe, Chris Morgan, Mary Pruett, Charles Giller. Judging the event were Community Volunteers, Carol Bohle, Mary Young, Edith Gaffner and Kay Bleyer.
The 4-H Food Challenge contest challenges teams of students to create a dish using only a predetermined set of ingredients but no recipe. From these ingredients, team members must identify and prepare a dish to present to judges. During the presentation before judges, team members gave an oral presentation covering food safety, nutrition, and cost analysis for the recipe they have created. Objectives for the 4-H Food Challenge: To provide opportunity for participants to exhibit their knowledge and skill when preparing and presenting a dish, To provide opportunity for participants to learn from other team members, to Promote teamwork, To give participants opportunities for public speaking, to provide leadership opportunities, and to promote proper food safety techniques and handling. GHS Students have been learning basic nutrition, food safety and sanitation information and recipe skills in Foods Classes and they drew on this background knowledge as they participated in the week long activity.